Golden Winter Squash Risotto with Crispy Sage and Lemon Zest

Ingredients

• •1 tablespoon olive oil
• •1 tablespoon unsalted butter
• •1 small onion, finely chopped
• •2 cloves garlic, minced
• •1 cup Arborio rice
• •1/3 cup dry white wine
• •4 cups vegetable stock, kept warm
• •1 cup roasted winter squash (such as butternut or kabocha), mashed
• •1/2 cup grated Parmesan cheese
• •1 tablespoon fresh lemon zest
• •1 tablespoon chopped fresh sage leaves
• •Salt and freshly ground black pepper to taste
• •Additional sage leaves for frying
• •1 tablespoon olive oil for frying sage
• •Optional: Lemon wedges for serving

Instructions

1. 1

   Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large saucepan over medium heat.

2. 2

   Add the finely chopped onion and cook for 2-3 minutes until softened and translucent, stirring occasionally.

3. 3

   Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. 4

   Add the Arborio rice to the pan and toast it for 2-3 minutes, stirring constantly, until the edges of the grains are translucent.

5. 5

   Pour in the dry white wine and cook, stirring, until the liquid is mostly absorbed.

6. 6

   Begin adding the warm vegetable stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

7. 7

   Stir in the mashed roasted winter squash, grated Parmesan cheese, lemon zest, and chopped fresh sage leaves. Mix well to combine and heat through. Season with salt and freshly ground black pepper to taste.

8. 8

   In a small skillet, heat 1 tablespoon of olive oil over medium heat. Fry the additional sage leaves for about 30 seconds until crispy. Remove and drain on paper towels.

9. 9

   Serve the risotto hot, topped with crispy sage leaves and an optional wedge of lemon for squeezing over. Enjoy immediately!